Instant Pot at Work - A Little Help Please

[Jaymes]

I love love love stifado.  And then after that I love it some more.

 

That's my new suggestion.

 

Stifado.

 

 

 

[FauxPas]

5 hours ago, Kerry Beal said:

Here's the turkey meat cooked in a bit of chicken stock - wasn't at all impressed with the flavour so didn't use it in the soup.

 

 

I've decided I am not a fan of pressure-cooked or slow-cooked poultry, except in a few cases. it's so much better roasted, steam-roasted, SV'ed, stir-fried, grilled, etc. And it's still fine in a chicken or turkey soup (maybe made with PC or SC), but only using bits that have originally been cooked by another method. But maybe that's just me. And Shelby can combine frying and pressure-cooking and get terrific results. 

Edited February 1, 2016 by FauxPas (log)

[FauxPas]

33 minutes ago, Jaymes said:

I love love love stifado.  And then after that I love it some more.

 

Do you still use the same basic recipe, @Jaymes? Basic stewing beef = chuck? Any other suggestions or just keep it simple? 

 

 

[Jaymes]

14 hours ago, FauxPas said:

 

Do you still use the same basic recipe, @Jaymes? Basic stewing beef = chuck? Any other suggestions or just keep it simple? 

 

 

 

I do still use that same basic recipe.  Got it so many years ago and am still pretty happy with it.  I will use chuck, but it's fatty, so tend to go for a leaner cut if I'm going to be serving the stew that night.  If I'm making it ahead, and it has time to sit in the fridge and let the fat congeal so that I can remove it easily, I'll go with chuck.

 

But I made this a lot in the days when I had a big family to feed so I'd often just use whatever beef was on sale. 

Edited February 1, 2016 by Jaymes (log)

[Kerry Beal]

Stifado on the list!

 

Today I decided to make a variation of the Chicken, Apple and Butternut Stew from Cooking Light that Anna N made in her IP.

 

I used whole thighs rather than boneless skinless, apple juice instead of cider cause that's all I had.  Browned the thighs, added stock and apple juice, 6 minutes with quick release, threw in the onion, butternut, parsnips and apple and gave it another 5 minutes with delayed quick release. Veg were a bit soft - next time a few minutes less. 

 

 

[MelissaH]

Has anyone noticed that you've been cooking at work, and come around to beg for some? (Once, I brought some frozen cookie dough balls in to work, so I could put them in the toaster oven and have fresh-baked cookies at lunch. Boy, did that day bring out my "friends"!)

[Kerry Beal]

The folks who clean the call room have made a few comments!

 

[Jaymes]

How about a traditional New England boiled dinner?  Corned beef, cabbage, carrots, turnips, potatoes... 

 

Sandwiches the next day.

 

Here's Emeril's recipe.  Looks pretty good.

 

http://www.foodnetwork.com/recipes/emeril-lagasse/new-england-boiled-dinner-recipe.html

[Kerry Beal]

There's an idea - I've got some Wegman's corned brisket in the freezer!

[Kerry Beal]

New England boiled dinner it is!

 

Crazy day at work - managed a couple of minutes to pop the corned beef into the Instant Pot.

 

 

Nice chunk of corned brisket, can of guinness, bit of additional water - 50 minutes, slow release.

 

Managed another couple of minutes to chop up the veg I'd brought (forgot to take a picture) - on top of steamer basket - 4 minutes.

 

 

 Topped with horseradish in sour cream.

 

[Jaymes]

Kerry, that looks so so so good.  I'll bet the aroma of that cooking spoke to a great many of your colleagues.

 

When I was a kid, we lived in Germany.  Many fond memories but one of the strongest was the aroma coming from the kitchen.  We had a cook, Maria, who came in every day and, in those long, cold, dark winters, that aroma often originated from a one-pot meal bubbling and simmering in the oven.

 

A favorite of mine then, and still today, is Rouladen, the classic rolled-meat dish. 

 

I'm sure you either know all about it, or could easily find a recipe on your own but, just in case there are others here that have never heard of it, here's a typical recipe:

 

http://www.foodnetwork.com/recipes/melissa-darabian/almost-my-grandmas-rouladen-recipe.html

 

[Kerry Beal]

The guy who was cleaning the call room yesterday said they love the smells in the room when I'm working!

[Kerry Beal]

 

24 hour shift on Saturday - took along some lamb shanks.

 

 

Well salted and peppered.

 

 

 

Browned well and a little bit of tomato paste browned for a bit of umami - added some chicken stock I had in the freezer at work. 45 minutes, natural release.

 

Potatoes and onions.

 

 

Added back in the shanks - 3 minutes with quick release.

 

 

[Tri2Cook]

27 minutes ago, Kerry Beal said:

 

24 hour shift on Saturday -

 

Ouch... the food looks really tasty though.

[Kerry Beal]

 

Brought along the carcass of a rotisserie chicken and a few rather sad veggies from the crisper. Some RG Christmas limas cooked for 25 minutes first. A very satisfactory lunch!

[Kerry Beal]

Another 24 hour shift - stopped in the Sobey's in Dunnville before work this am to see what I could find.

 

There were pork breast bones - very inexpensively 

 

 

Quick brown in the IP - then on the rack above some chicken broth for 35 minutes.

 

 

 

Potatoes and carrots cost more than the meat. 4 minutes for them - was to have been quick release - however man meets table saw, table saw wins meant I was a little late getting back so the veg were a bit softer than I'd like. 

 

 

Some hoisin and kabli sauce and a big of a saute.

 

 

Dinner is served.

 

 

 

 

 

Edited April 23, 2016 by Kerry Beal (log)

[rotuts]

Wow

 

I wonder what ""  pork breast bones ""  is anatomically das le Pig

 

I note they were butterflied, at lease some of them

 

I do see some 'flanked' cut ribs on the top tranche

 

looks so good.

[Kerry Beal]

Sternum split in half as far as I can tell - so there is bone, attached cartilage and a fair bit of meaty goodness. Pretty good deal for around 50¢ a piece.

[rotuts]

wow

 

I see the sternum now, and the ribs.  butterflied.

 

so some Pec's ?

 

nice

Edited April 23, 2016 by rotuts (log)

[ElsieD]

6 minutes ago, Kerry Beal said:

Sternum split in half as far as I can tell - so there is bone, attached cartilage and a fair bit of meaty goodness. Pretty good deal for around 50¢ a piece.

 

When I read the first couple of words I thought you were referring to the man who met saw.  My first reaction was "wow!".

[Kerry Beal]

5 hours ago, ElsieD said:

 

When I read the first couple of words I thought you were referring to the man who met saw.  My first reaction was "wow!".

My third sutures of the day were food related - fellow was making an outdoor kitchen and he needed to make a hole in a knife handle so he could hang it from a throng - he applied the drill to the knife handle and when the bit hit the tang it caused the whole knife to spin 360 degrees. Unfortunately his left 5th finger was in the path of the spinning knife. 

[JoNorvelleWalker]

5 minutes ago, Kerry Beal said:

My third sutures of the day were food related -. 

 

Wish I had seen this after dinner rather than before.

[Thanks for the Crepes]

Yes, it takes a very special kind of person to work in healthcare everyday and hold up to it. Aren't we all glad that they are there when we need them, though?

 

Beautiful lunch, and great score on the breast bones, Kerry. They would make a great addition to a pot of beans, it looks like. I would have wanted to buy some for the freezer.

[lesliec]

6 hours ago, Kerry Beal said:

My third sutures of the day were food related - fellow was making an outdoor kitchen and he needed to make a hole in a knife handle so he could hang it from a throng - he applied the drill to the knife handle and when the bit hit the tang it caused the whole knife to spin 360 degrees. Unfortunately his left 5th finger was in the path of the spinning knife. 

 

I hope you encouraged him to join eG and post in the 'I will never again ...' topic.

[Deryn]

Moral of the story seems to be ... if you are going to devote a lot of time and money to making an outdoor kitchen, make the extra effort (and spend a couple of extra dollars) to go to Walmart and buy a barbeque knife/set which already has a hole drilled in the end for hanging. Or at least use your noggin to realize that you need to use a cheap knife without a tang that extends to the end of the handle. Or use a vice to hold it steady - and a metal bit on the drill. Hope he enjoys his first steak though.

 

Your dinner looks delicious however, Kerry.

Edited April 24, 2016 by Deryn (log)